Au Poivre Sauce

Serves: 1 gallon


  • 3 oz. vegetable oil
  • 1 Tbsp. chopped shallots
  • 32 fl. oz. red wine
  • 2½ Tbsp. cracked black peppercorns
  • 96 fl. oz. prepared Demi Glace Sauce
  • 32 fl. oz. prepared Seasoned Cream Soup Mix


  1. 1 In a sauce pot heat vegetable oil and sauté chopped shallots until they just turn transparent.
  2. 2 Add red wine and reduce volume by half.
  3. 3 Add cracked peppercorns, prepared Demi Glace Sauce Mix and Seasoned Cream Soup Mix.
  4. 4 Blend the sauce and simmer until core temperature reaches 165°F minimum.
  5. 5 Serve immediately or refrigerate for future use.
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